FREE DOMINGUEZ,cnc, fdnp
FOR 16+ YEARS, I’VE BEEN ABLE TO SHIFT LIVES FOR THE BETTER BY USING FOOD WITH NUTRITION, AND MY AND 25+ YEARS OF STUDIES OF NUTRITION TO HELP CLIENTS.
Expertise in: Gut health, Thyroid Health, Autoimmune triggers or illnesses, MCAS, fatigue, fertility to post-pregnancy, long covid issues.
I am a Functional Diagnostic Nutrition Practitioner, Certified Nutrition Consultant, Private Nutritional Chef living in Los Angeles, and working between Los Angeles and New York. My nutrition practice is worldwide. Half of my practice is tailored concierge care, working with artists, busy professionals and their teams for convenience of support. All labs are done at home, through a phlebotemist or Physician Assistant. I manage clients’ chefs, as well.
Part of my process is also working with client’s physicians, and finding possibly better physicians for their needs. I also telemed and communicate with teams/doctors and share all reports to help the client get the best of care.
My services cover a plan of: Foods, Stress reduction, Exercise, Targeted Supplementation (full knowledge of how things work in conjunction with each individual), and removing all HIDDEN stressors uncovered from functional labs. It is important to understand that every system affects the other.
My greatest strength in helping my clients is combining my extensive knowledge with leaving no stone uncovered.
I want my clients to always have INFORMED CONSENT regarding their body!
SOME CLIENT LOVE—CLICK BELOW
LONG TERM ISSUES OF IMMUNE FUNCTION
MENOPAUSAL / ANXIETY / GASTROINTESTINAL
MAST CELL ACTIVATION/ HISTAMINE / IMMUNE
SOMETIMES IT’S AS SIMPLE AS THIS
IN A NUTSHELL:
How I work: Data+Lifestyle+Self Treatment. Leave the science to me. I only use an Evidence-Based approach, no fluff.
How you live: Mind+Body+Fork
How you thrive: Your body=every system=feeling better.
FUNCTIONAL NUTRITION, WHAT IS IT?
The medical approach and the functional nutrition approach both have their place. Many people are in one or more feedback loops of “symptom management.” Sometimes it’s good to investigate what things could be causing the symptoms upstream. Most of my clients come to me “MEDICALLY CLEARED” yet still don’t feel their best. You may even be aware of people like Functional M.D., Mark Hyman. As an FDN, I do not diagnose or treat, or prescribe. “Functional” means whole function. Every system in the body relies on the other in order to achieve balance and resiliency. The body wants you to be balanced! I put my detective hat on through evaluating a series of lab screenings/bloodwork and extensive Medical History and current Lifestyle. I have a concierge Nurse Practitioner partner who can come and do any blood draws, IV treatments and more. These labs give me a snapshot of what is going on to help uncover hidden stressors from Hormone, Detoxification, Digestion, Immune System, Energy, Nervous System, and Oxidative Stress. Then I will create a road map for “healing opportunities” that wouldn’t have shown up in most normal office visits. I encourage seeing your doctor, sharing information with your doctor. I work with doctors and other practitioners. Your data and my reports can be shared with your doctor upon your request. My wheelhouse lies in helping relieve main complaints, achieving goals and stopping the cycle of trial-and-error in simply wanting to feel better.
FOODS
Nowadays, I mostly manage client’s chefs for their nutrition. I work with making nutrient dense and clean foods taste flavorful. I call it “healthy food for foodies.” I work from the standpoint of nutrient-density, microbiome support, anti-inflammatory and Ayurvedic-based principles. Many clients have come to me with MS and MS-related illness, Lupus, Lyme, autoimmune issues, gut issues from SIBO to IBS to leaky gut, weight loss, hormonal issues, cholesterol issues, diabetes, in different stages of cancer treatment, postpartum, and a high volume of food intolerances. Sometimes my clients are athletes or athletic, with a paleo-based diet. Many foods may have been removed from a client’s diet, yet they still want to have unique and flavorful food. It’s important to not feel like one is in “food jail.” I have clients who will consult with their doctor(s) – Eastern and Western – and we tailor diets accordingly, or they come to me to help them “clean up” and balance their food and nutrients with specific goals in mind. It is a great joy helping feel better by “eating their medicine,” and loving the food I make. I recommend supplement protocols or changes, adaptogenic herbs, based on their biomarkers, genetics and all functional labs. Can’t sleep? Hormones amok? Getting over an illness? Have inflammation that you just can’t pin down? Those pesky pounds you can’t get off? Tired? Autoimmune? This may be for you.
ORIGIN STORY
For the love of cooking. . . . . It started when I was about 7-8 years old, Houston, Texas, mixing things together from the fridge and pantry to see what kinds of sauces and concoctions I could make. My mother had one rule: “Eat your mistakes.” My parents had a house in San Francisco and Sonoma from my late teens for 13 years and it was there I was exposed to Farmers Markets, incredible food and chefs such as Thomas Keller, Mario Batali, and food journalists such as Mark Bittman. I’ve learned all kinds of French technique from my stepmother (and school), brazen flavor approach from my father, and down-home comfort cooking from my Texan grandmother. Over the years, I’ve catered many a gathering for people in my life, not thinking ‘this could be a career!’ Truth be told, in the back of my mind, I saw myself doing something with food, possibly even having a cafe. Many a time, while others were going out on weekends, I would stay in the kitchen, trying to come up with creative recipes, learning techniques and uses of international spices. I have also been a recording artist since 1998. Music and Food are my passions. My motto: “Food is music. Music is food.”
After a stint making a record Europe over the course of a year and being exposed to French chefs and cuisine, I decided to “up my game.” In 2006, I applied for a job in LA to cook for a director in the Hollywood Hills, and got the gig! From there, people just kept asking me to be their chef, do events, all word-of-mouth. About a year later, I enrolled in culinary school (an accelerated professional program) so that people would take me seriously. During this time, I kept getting referred for all types of events and dinners–from taking over a store on Melrose Place, to private kitchens and pop-ups from Los Angeles to New York. I immerse myself every day, and learn from great chefs whenever I can. A spare moment at home means a spare moment to pickle, bake, create, prepare. To add to my culinary background, I have extensive knowledge about nutrition, brain health, microbiome health, autoimmune issues, allergies and dietary needs. In the mid early 2000’s, I was the first “brain health” content creator for the now massively known vitamin company, Smarty Pants.
My thirst for nutrition education started when I was a 16 year-old aerobics instructor, and a woman at the gym with a Masters Degree in nutrition took me under her wing. I was a dancer who needed to stay in shape – but the idea of eating “rabbit food” did not appeal to me! It has been my lifelong quest to make delicious food that you wouldn’t believe is clean and healthy. One of the best compliments is when I get emails or texts from clientele asking “Are you sure this didn’t have _____ in it?” Overall, in every menu, food will be clean from chemicals, no matter how restrictive or decadent. I have spent years devoting myself to education and science of nutrition, and will never stop. Today, I get to work with doctors, practitioners, and am partnered with a concierge Physicians Assistant/RN who helps with my clients in the comfort of their home. It makes me so happy to play a part in helping people have more body literacy, take control of their health. It’s been quite a journey, an unconventional one at that. I feel like I’m just getting started.
C O M M U N I T Y - (ADOPT-A-KITCHEN)